Food & Drink

Recipe of the Day: Slow-Cooker Barbecued Beans

Slow-Cooker Barbecued Beans
Slow-Cooker Barbecued Beans


1/2 pound bacon, cut into 1/2-inch pieces

1 medium onion, chopped (1/2 cup)

1 cup ketchup

1/2 cup packed brown sugar

1/4 cup mild-flavor (light) molasses

1 tablespoon cider vinegar

1 teaspoon ground mustard

2 cans (15.5 ounces each) great northern beans, drained, rinsed

2 cans (15 ounces each) black beans, drained, 1/2 cup liquid reserved

In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.

In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid. Cover; cook on low heat setting 3 to 4 hours. Makes 12 servings.

Tips: A tablespoon of cooked bacon pieces can be saved to garnish the top of beans at serving time.

Decrease the brown sugar to 1/4 cup if you prefer beans that are less sweet.

Want to see Betty Crocker’s Guide to Potlucks? Go to